I was so happy to find this recipe, because I had some pattypan squash that I needed to use up. I didn't peel the squash, since pattypan has the same coloring as an apple, and I thought cooking it in the frying pan would soften it enough. When the pie was finished, it tasted wonderful, even though the peel had a little *crunch* to it. Next time, I'll either peel the squash, or just cook in the pan longer. Also, I didn't have any cream of tartar, but it didn't seem to make any difference. Just like everyone else said, it tastes just like an apple pie! I will definitely make it again.
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I was so happy to find this recipe, because I had some pattypan squash that I needed to use...